Luau recipes - a bruschetta and ceviche!

PORTLAND(NEWS CENTER) -- Erin Dow from Hannaford helped the Morning Report get into the festive mood by sharing some delicious summer-inspired recipes!

White Bean and Watercress Bruschetta

1/2 cups white beans (Cannelini), drained and rinsed

1/2 c. watercress sprigs, stems removed

2 T. fresh lemon juice

2 T. chopped sun dried tomatoes

1 T. olive oil

1 T. water

2 t. chopped garlic

1/8 t. salt

Pepper to taste

Parmesan cheese, diced tomato, and watercress leaves to garnish

Directions:

Combine all ingredients into a food processor and blend until smooth. Serve spread onto toasted baguette slices and top with diced tomato, a few leaves of watercress, and shaved Parmesan cheese, if desired.

Note: Basil or Parsley make good substitutes for the watercress.

A delicious blend of flavors to create an easy snack - use as a dip or a spread on a fresh baguette.

Mock Shrimp and Avocado Ceviche

1lb cooked shrimp

1 c. diced avocado

1 c. diced seedless cucumber

1/4 c. minced red onion

1/4 c. finely chopped red bell pepper

1/4 c. fresh lime juice

2 t. olive oil

2 t. finely minced jalapeño pepper

1/8 t. salt

Black pepper to taste

Directions:

Combine ingredients in a medium bowl and stir to combine. Allow to sit for 15 minutes before serving with corn tortilla chips.

Note: Ceviches typically use raw seafood, where the acidity of the juices "cook" the fish, but this doesn't kill off the bacteria in shrimp, which is why cooked shrimp is preferred.